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Ingredients

Crust:

• 3 cups all-purpose flour
• 1 envelope fast-rising dry yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup very warm water (115 degrees to 120 degrees F)
• 2 tablespoons olive oil

Seasoned Tomato Sauce:

• 1/2 cup no-salt-added tomato sauce
• 1 clove garlic, minced
• 1/4 teaspoon dried Italian herb seasoning

Herbed Ricotta:

• 3/4 cup ricotta cheese
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh basil leaves
• 1/4 teaspoon salt
• 2 tablespoons cornmeal, for pan

Pepperoni and Red Pepper Topping:

• 8 mini presliced pieces pepperoni
• 4 thin strips bottled roasted red pepper
• 1/2 cup shredded mozzarella

Mushroom and Black Olive Topping:

• 4 large white mushrooms, stemmed and sliced
• 4 pitted black olives, sliced

Artichoke and Fontina Topping:

• 1/2 cup shredded fontina
• 2 whole canned artichoke hearts, drained and quartered

Ham and Onion Topping:

• 1/2 cup diced cooked ham (about 3 ounces)
• 3 onion slices
• 1/2 cup shredded mozzarella
• 8 fresh basil leaves
• 4 scallions, green part only

Description

Food Network